Ingredients

• 6 piece eggs
• 300 g button mushrooms
• 3 tbsp butter
• 1 piece onion
• 3 tbsp fresh parsley
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Prepare the ingredients

   Clean and slice the mushrooms into 5mm thick pieces. Finely dice the onion into small pieces. Chop the parsley finely and set aside. Beat the eggs in a bowl with salt and pepper until well combined. Do not over-beat the eggs or they will become tough.

2. Sauté the onions

   Heat 1 tbsp olive oil in a large non-stick pan over medium heat for 1 minute. Add the diced onion and cook for 4-5 minutes until soft and translucent, stirring occasionally. The onion should not brown or caramelize at this stage.

3. Cook the mushrooms

   Add the sliced mushrooms to the pan with onions over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their water and become golden brown. The pan should sizzle but not smoke. Do not overcrowd the mushrooms or they will steam instead of browning.

4. Add butter

   Reduce heat to low and add 2 tbsp butter to the mushroom mixture. Let the butter melt completely for 30 seconds, then stir to coat the mushrooms. The butter should foam gently but not brown or burn.

5. Scramble the eggs

   Pour the beaten eggs over the mushroom mixture and immediately start stirring gently with a wooden spoon. Cook over low heat for 3-4 minutes, stirring constantly in a figure-8 motion. The eggs should form soft, creamy curds. Do not let the eggs cook too quickly or they will become rubbery.

6. Finish and serve

   Remove the pan from heat when the eggs are still slightly wet and creamy. Add the remaining 1 tbsp butter and chopped parsley, stirring gently for 30 seconds. The residual heat will finish cooking the eggs to perfect creaminess. Do not return to heat or the eggs will overcook.

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